It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Blackened Redfish

Caught and cooked up some "blackened redfish", baked potatoes and corn. Used a different blackening seasoning, that was a little on the spicy side, but a great meal!! Got the potatoes going early, then the corn about thirty minutes later, then the fish. All direct at 450 degrees..

I used a new one (for me) called "Louisiana Cajun Blackening Seasoning". Melted some butter and let it cool well. Dip the very cold fillets in the butter, then season with the blackening seasoning(lightly). Served with fresh lemon quarters. I was a little suprised that i didn't get MORE smoke off the cast iron at 450 degrees. Not much smoke?? This is the first time i've blackened anything "knowing" the temperature, so i guess on my earlier cooks, it must have been twice as hot??? But i like this seasoning, it has some good bite - but it doesn't last long..

I think any lean, or light tasting fish will blacken, i have used snapper, snook and permit. I am not considering tuna steaks, but that might come out fishy tasting??? I normally use Prudhomme's too, but this Louisiana Seasoning is stronger and seems to stay on the flesh, kind of melts into the butter.

Awesome. Man I miss those trips when I still lived back home. I'm too far from the coast now to make a one day trip. Nothing like a redfish on bass tackle trying to rip your arm off. We used to catch them on topwater in a lake south of Thibodeaux, LA. Where are you located?

We cook redfish all the time. A favorite way is "on the half shell". You basically keep the skin and scales on, season with rub, butter and lemon and cook skin side down. Super easy (redfish are not fun to clean). Don't even have to flip. I need to try blackened for sure.

I haven't tried it yet, but Talapia is supposed to be great blackened -- but i'm soon to find out! The wife made a wrap out of the leftover, i mean "makeover" blackened redfish for lunch -- i'm sold on that !! FOR SURE !!